tag:blogger.com,1999:blog-12997259.post4994735563926130974..comments2015-03-31T10:06:23.327-05:00Comments on Farmgirl Fare: Easy French Bread Recipe: Four Hour Classic Parisian Daily Baguettes (Baguette Normal)Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-12997259.post-89461501506256515022014-10-02T13:13:19.771-05:002014-10-02T13:13:19.771-05:00Cornmeal should work, but you&#39;ll want to put s...Cornmeal should work, but you&#39;ll want to put something between the loaves (piece of floured canvas, rolled up tea towels, etc. to give them the support of a &quot;couche&quot; while they&#39;re rising.<br /><br />You may also want to let the shaped loaves rise on something other than your baker&#39;s peel or rimless baking sheet so you don&#39;t have to slide all three onto your hot baking stone in the oven at once and risk them sliding into each other (been there, done that). :)<br /><br />Happy baking!Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-29469195413702705582014-10-02T08:00:13.565-05:002014-10-02T08:00:13.565-05:00I don&#39;t know if you still check or respond to ...I don&#39;t know if you still check or respond to questions but here goes. Is the use of parchment paper imperative or can I get away with corn meal on the baking stone?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-2932557856994050772014-07-12T11:03:14.059-05:002014-07-12T11:03:14.059-05:00Hi Anushkilla,
The rest period is called the autol...Hi Anushkilla,<br />The rest period is called the autolyse, and it greatly improves nearly any type of bread. During this rest, the gluten will relax and the dough will absorb more water, smoothing itself out so that it is moist and easier to shape.<br /><br />Since salt causes gluten to tighten, hindering its development and hydration, it should not be added to the dough until after the autolyse.<br /><br />You can go ahead and add the salt before the autolyse, but the results won&#39;t be quite as pronounced.<br /><br />You can read more about autolyse (tip #6) in my Ten Tips for Better Breads post:<br /><br />http://www.farmgirlfare.com/2005/07/ten-tips-for-better-bread.html<br /><br />Yes, I just love this simple way of making a parchment couche! :)Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-30915310378926503792014-07-08T07:37:34.458-05:002014-07-08T07:37:34.458-05:00Hey Susan, they look so beautiful!! I&#39;m intrig...Hey Susan, they look so beautiful!! I&#39;m intrigued on why you add the salt a step later... Is it for letting the yeast work better on the dough since the salt stops the process? What difference results if you add the salt in the begin along with the flour and yeast?<br /><br />Thanks so much for the pictures, very creative way of making the &quot;craddle&quot; for each loaf! :) Now I need a baker&#39;s peel... <br /><br />I&#39;m trying this TODAY :)anushkillahttp://www.blogger.com/profile/10381025051226556365noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-60249175555937529752014-03-30T18:34:37.684-05:002014-03-30T18:34:37.684-05:00This recipe was amazing. Thanks so much! I halve...This recipe was amazing. Thanks so much! I halved the recipe and still the loaves came out beautifully (if slightly deformed, but that was more my slashing technique.) I don&#39;t think we can go back to store-bought.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-10263439090502892302013-11-24T09:20:05.452-06:002013-11-24T09:20:05.452-06:00Thank you soooo much for this, I&#39;ve just baked...Thank you soooo much for this, I&#39;ve just baked these today, came out perfect Emma Janehttp://www.blogger.com/profile/03431484465957239702noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-45134959044011161332013-11-23T21:35:21.554-06:002013-11-23T21:35:21.554-06:00I&#39;ve tried, but couldn&#39;t get my loaves to ...I&#39;ve tried, but couldn&#39;t get my loaves to form beautiful ears like yours!! I do love your post and thanks for sharing! If you have any suggestions that I can do to create those ears, I&#39;d love to learn!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-66542511206649177492013-06-04T11:58:59.600-05:002013-06-04T11:58:59.600-05:00This looks much like the bread my husband learned ...This looks much like the bread my husband learned to make during Easter Break of 1958. While I was finishing up my studies in the UK, he apprenticed for two weeks with M. Maniere, 86, rue des Godrans in Dijon. Since then, we have made many baguettes. We were back in Dijon this May and walked down the rue des Godrans. M. Maniere&#39;s wonderful bakery is no longer there.Clairehttp://www.blogger.com/profile/02840269605574877605noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-29978711920986880742013-06-03T12:19:05.443-05:002013-06-03T12:19:05.443-05:00Leader&#39;s Parisian Daily Bread is really my fav...Leader&#39;s Parisian Daily Bread is really my favourite baguette recipe. And it&#39;s been always a winner with family and friends. My latest twist: mini baguette. The post is in german but you can still have a look at the picture: http://www.foolforfood.de/index.php/brot/rezept-mini-baguetteClaudiahttp://www.foolforfood.de/index.phpnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-25518708392195057192013-05-28T08:43:07.758-05:002013-05-28T08:43:07.758-05:00Baking a baguette seems an impossible task for me,...Baking a baguette seems an impossible task for me, but after read your recipe, give me some hope. It has so many steps, I think I have to print it out and follow it step by step. The outcome in your photos looks so nice. Guess all the works are worth. :)yung@foodyoo.comhttp://www.foodyoo.comnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-42117571549496360402013-05-26T08:21:45.522-05:002013-05-26T08:21:45.522-05:00we loved them so much that we made them AGAIN! no ...we loved them so much that we made them AGAIN! no really - this is a keeper for sure!<br />:-DOhiofarmgirlhttp://www.blogger.com/profile/02606563929369721111noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-21564197447501398182013-05-25T23:57:18.812-05:002013-05-25T23:57:18.812-05:00This has been a &quot;never fail&quot; recipe and ...This has been a &quot;never fail&quot; recipe and extremely forgiving. I have been distracted during one or the other rising for a long time, added the salt at the wrong time (I do think it is best during kneading as indicated here), wandered somewhere else during autolyse and a zillion other things and it STILL makes fabulous bread. Thank you for taking the time to put this all together again. It remains my favorite baguette recipe. I like the addition of the higher temp preheat, and find it helps get a nice crust. My oven is a bit sluggish.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-38975162228377310762013-05-25T08:11:21.331-05:002013-05-25T08:11:21.331-05:00Reading that was such exquisite pain, as I&#39;ve ...Reading that was such exquisite pain, as I&#39;ve been taken off wheat for 2 whole weeks! I am however bookmarking it so that when I&#39;m back on it (fingers crossed!) it&#39;ll be top of my list of things to indulge in!<br />Janie xJane Sarchethttp://www.blogger.com/profile/14296489870998273369noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-61672835428939842852013-05-24T09:35:39.827-05:002013-05-24T09:35:39.827-05:00Hi Everybody,
Thanks for all your comments! :)<b>Hi Everybody,<br />Thanks for all your comments! :)</b>Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-31507635344511498482013-05-24T09:34:37.301-05:002013-05-24T09:34:37.301-05:00Thanks, Barb. You&#39;re the best. :)Thanks, Barb. You&#39;re the best. :)Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-36196465740127632992013-05-24T09:33:37.219-05:002013-05-24T09:33:37.219-05:00Hi Allison,
I&#39;m so glad you&#39;re enjoying my...Hi Allison,<br />I&#39;m so glad you&#39;re enjoying my blog. Yeah, baking stones don&#39;t like sudden temperature changes - you never want to put a cold stone in a hot oven. And after baking, it&#39;s best to just let the stone cool down right in the oven, then take it out.<br /><br />I&#39;m afraid I don&#39;t know what brand my baking stone it, but it&#39;s similar to <a href="http://www.amazon.com/exec/obidos/ASIN/B000ORE0KA/farmgirlfare-20" rel="nofollow"><b>this one.</b></a> It&#39;s flat on both sides (some are ridged on the bottom) so if the top gets too dark or stained, you can just turn it over and it&#39;s like having a brand new baking stone.<br /><br />I don&#39;t wash mine - if any cheese from a pizza bubbles over and burns, I just scrape it clean with my pastry scraper, although now that I bake the pizzas on unbleached parchment paper, like these baguettes, that rarely happens.<br /><br />If you do need to wash it, just scrub it with water, don&#39;t use soap. It&#39;s porous and works like a cast iron skillet - the more you use it, the more seasoned it gets. After 18 years I still haven&#39;t turned mine over yet. :)Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-37775847647483953362013-05-24T09:23:59.753-05:002013-05-24T09:23:59.753-05:00So glad you liked it! Thanks for the feedback. :)So glad you liked it! Thanks for the feedback. :)Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-91876129474676177862013-05-23T16:50:34.922-05:002013-05-23T16:50:34.922-05:00This is my favorite type of bread to make for us! ...This is my favorite type of bread to make for us! I have been using a recipe that requires an overnight rest in the fridge so I have to try and remember to start it the day before I want bread. I like that this will give the same results all in only 4 hours! I&#39;m a sucker for cookbooks, especially bread books, so I&#39;ll definitely have to look for Bread Alone. :)Candy C.http://www.blogger.com/profile/07863818451136277378noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-64949014787008638192013-05-23T15:53:35.245-05:002013-05-23T15:53:35.245-05:00delish!!! wow ok i just made these and they are re...delish!!! wow ok i just made these and they are really swell - thanks for sharing<br />:-)Ohiofarmgirlhttp://www.blogger.com/profile/02606563929369721111noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-57650589337118670212013-05-23T08:12:18.920-05:002013-05-23T08:12:18.920-05:00Hello fellow baker! I have Bread Alone but haven&#...Hello fellow baker! I have Bread Alone but haven&#39;t tried this recipe. I started with James Beard&#39;s recipe and have tweaked it around to be a light but grainy sourdough. <br />I have owned several baking stones over the years but they have broken (I&#39;ve found you can&#39;t really clean them or subject to sudden temp changes ;) ) <br />Curious to know what brand/type you use. 15 years? Wow! <br />I also tried fire bricks but they were so heavy that they bent the oven racks! <br />I&#39;ve been following your blog for quite sometime and really enjoy the stories and recipes. Thanks for being you and being there!-AllisonthebakerAllison MacKayhttp://www.blogger.com/profile/09317682862773413619noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-48729962397532855202013-05-23T04:50:53.963-05:002013-05-23T04:50:53.963-05:00I&#39;ve always wanted to try your French baguette...I&#39;ve always wanted to try your French baguette recipe and do believe I just may take the plunge this weekend. Thanks so much for sharing this terrific-sounding baguette. Caryhttp://www.blogger.com/profile/15236278932692169950noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-46037370487227572013-05-23T04:05:46.727-05:002013-05-23T04:05:46.727-05:00Beautifully photographed and written. I&#39;m ins...Beautifully photographed and written. I&#39;m inspired! I&#39;ll have to look for the book now, too. THANK YOU!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-11954741629069525662013-05-22T21:19:20.075-05:002013-05-22T21:19:20.075-05:00Hi Susan - I&#39;ll echo Bev: best bread ever! I&#...Hi Susan - I&#39;ll echo Bev: best bread ever! I&#39;ve been using this recipe since I first saw it about three years ago, and whenever I &#39;stray&quot; to try something new, I always come back. No need to look for another bread recipe when this one is perfect! Thank you, too, for commenting on my card-making blog! A comment from you - someone I admire immensely - brings a sparkle to my day. <br />ccmhttp://www.blogger.com/profile/03929147498832463255noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-66860426860818857732013-05-22T17:58:07.615-05:002013-05-22T17:58:07.615-05:00Susan, this is The Best recipe/instructions/direct...Susan, this is The Best recipe/instructions/directions for French bread. You are so generous to share and explain in such wonderful detail and photos - it is almost like being with you in your kitchen. You have inspired me to give this a try. Thank you a million times for this and the many, many other delicious recipes you have shared (not to mention so much else!)Barbhttp://www.blogger.com/profile/09379928851501159312noreply@blogger.com